Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 177 milliliters firmly packed brown sugar; 59 milliliters egg substitute; 7 maraschino cherries with stems; 79 milliliters reduced-calorie margarine; 79 milliliters chopped pecans; 432 grams sliced pineapple in juice; 79 milliliters water; 517 grams 1/2 package reduced-fat yellow cake mix

Pineapple Upside-Down Cake is a dairy free dessert. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 365 calories. This recipe serves 10. If you have cake mix, pecans, pineapple in juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine.

Ingredients you will need

Margarine

Equipment you will use

Frying Pan

Add sugar and pecans to margarine in skillet, stirring well.

Ingredients you will need

Margarine

Pecans

Sugar

Equipment you will use

Frying Pan

Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.

Ingredients you will need

Pineapple

Juice

Sugar

Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat at low speed of an electric mixer 30 seconds. Beat at medium speed 2 minutes.

Ingredients you will need

Egg Substitute